haddock roasted with potato, garlic, sorrel, tomato


Haddock does very well without smoking.   My celtic Fall River-born stepfather would be shocked, if he were still with us, although he surely knew scrod.  I was proud to be able to put this meal together on Saturday, in the midst of some serious problems with hot water, problems now resolved.

  • one pound of small Kennebec potatoes from Keith’s Farm, washed, but not peeled, sliced thinly, tossed in a ceramic oven pan with two tablespoons of butter which had already been allowed to melt in the pan, some salt and pepper, spread evenly and roasted at 425º for about 25 minutes (when they have begun to brown), sprinkled half of the way through with two sliced spring garlic from Eataly and tossed again, the dish then topped with a one-pound haddock fillet from P.E. & D.D. Seafood which had been divided into two pieces, spread with softened knobs of one tablespoons of butter, some salt and freshly-ground pepper, and returned to the oven for about 10 minutes, or until the fish is just done, the fish served with a chiffonade of sorrel from Bodhitree Farm which had been ‘melted’ in a little butter  [the inspiration for this treatment of haddock was Marc Bittman’s ‘Emma’s Cod’ in his book, ‘‘Fish: The Complete Guide to Buying and Cooking‘]
  • two ripe Maine Backyard Farms tomatoes from Eataly, each sliced into four rounds and lightly seasoned, were also added to the pan while it was in the oven, at about the same time as the sliced spring garlic
  • the wine was an Italian white, Cantina del Taburno Falanghina del Sanno 2013
  • the music was Vivaldi’s ‘Farnace’, in a fantastic performance led by Jordi Savall